Blueberry Ice Cream 3 Points Recipes

NO CHURN BLUEBERRY ICE CREAM

Steps:

• In a medium saucepan over medium high heat, bring the blueberries, sugar, and lemon juice to a boil. Reduce heat and gently boil for 5-10 minutes. Use the back of a spoon to gently smash the berries against the side of the pan.
• Remove the blueberry mixture from the heat and cool completely.
• Using an electric mixer, beat the heavy whipping cream until stiff peaks form.
• To a large bowl, stir together the sweetened condensed milk and vanilla extract. Gently fold in the whipped cream. Add the cooled blueberry mixture and stir just until combined.
• Pour the mixture into a loaf pan and cover the top with a piece of wax or parchment paper. Freeze for at least six hours or overnight before serving.

BLUEBERRY ICE CREAM

Steps:

• Blend blueberries in a food processor (or mash them really well in a bowl).
• Mix cream and condensed milk together in a bowl. Mix in blueberries.
• Pour mixture into an ice cream maker and freeze according to manufacturer's instructions, about 20 minutes. Transfer to an airtight container and freeze until firm, about 4 hours.

BLUEBERRY ICE CREAM

Steps:

• In a large saucepan, combine the blueberries, sugar and water. Bring to a boil. Reduce heat; simmer, uncovered, until sugar is dissolved and berries are softened. Press mixture through a fine-mesh strainer into a bowl; discard pulp. Stir in cream. Cover and refrigerate overnight., Fill cylinder of ice cream freezer two-thirds full; freeze according to the manufacturer's directions. (Refrigerate any remaining mixture until ready to freeze.) Transfer ice cream to freezer containers, allowing headspace for expansion. Freeze until firm, 2-4 hours. Repeat with any remaining ice cream mixture.